Synthetic Biology – The Story of Rennet’s Displacement

Time: 4:30 pm
day: Day One


For millennia, milk had been made to coagulate into cheese by adding rennet to it. Traditionally that rennet came from the lining of the fourth stomach of a very young calf.
In this presentation you will:
• Delve into rennet’s dominance in cheese-making and how it could quickly be supplanted by synbio fermentation
• Hear lessons for the alternative protein industry to take from the tale of rennet’s displacement in food production and what this could mean for the future of other animal-based ingredients